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Classic Italian Pasta Salad

Classic Italian pasta salad with pepperoni, mozzarella, and tri-color rotini tossed in Italian dressing. Chilled for 3 hours so the pasta absorbs the savory, tangy flavor while staying tender and colorful.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb tri-color rotini pasta
  • 8 oz pepperoni slices Halved.
  • 8 oz mozzarella cheese Cubed.
  • 1 cup cherry tomatoes Halved.
  • 1 cup green bell pepper Diced.
  • 0.5 cup black olives Sliced.
  • 0.5 cup red onion Diced.
  • 1 can (16 oz) Italian dressing
  • 0.25 cup Parmesan cheese Grated.
  • 2 tsp Italian seasoning
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.

Method
 

Cook and cool the pasta
  1. Cook tri-color rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking. This keeps the pasta firm for a better chilled texture.
Build the salad
  1. Combine tri-color rotini pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion in a large bowl. Spread everything out so the dressing coats evenly.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss to coat until the pasta looks glossy and evenly speckled. Scrape the bottom of the bowl to lift any dry spots.
  3. Season with salt and pepper to taste. Taste and adjust so the flavors read clearly even after chilling.
Chill and serve
  1. Refrigerate the pasta salad for at least 3 hours or overnight, tossing occasionally. Chilling helps the pasta absorb the Italian dressing for a cohesive flavor.
  2. Toss again before serving and add more Italian dressing if needed to loosen and refresh the coating. Serve cold.

Notes

Pro tip: rinse the pasta under cold water right after draining to prevent stickiness and ensure a firm bite in the chilled salad. Refrigerate covered for up to 4 days; it’s not recommended to freeze because the vegetables and dairy can change texture. For a lighter option, use low-fat mozzarella and a reduced-sodium Italian dressing.